Bonfire Night Toffee Apple Cake with Calvados Cream

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Bonfire Night Toffee Apple Cake with Calvados Cream


For the base
75g butter
75g dark brown sugar
2 eating apples
2 balls of stem ginger, cut into small pieces

For the cake
150ml oil (sunflower)
2 eggs
175g dark brown sugar
250g eating apples, grated
200g self raising flour
1 1/2 tsp ground ginger
1 1/2 mixed spice
1 tsp bicarbonate of soda
50g ground almonds
25g porridge oats

For the cream
100g mascarpone
2tbsp calvados
2tbsp icing sugar


  1. Prepare a large 20cm by 20cm cake tin with baking parchment.
  2. Preheat the oven at 180c and prepare the oven with a shelf ready in the middle.
  3. Peel, de core and quarter the eating apples, slice into 1cm slices. Leave aside.
  4. Meanwhile for the base, place the brown sugar and butter into a small pan and allow to melt gently. Turn the heat up and allow to thicken for 2 minutes. This will create a caramel, however it might look a little split. Don't worry because this appearance will disappear once the cake is cooked.
  5. Pour the hot caramel into the tin and then carefully place the sliced apples in a neat pattern within the caramel. Top with the stem ginger.
  6. To make the cake, place the sugar and eggs in a large mixing bowl and whisk with your electric beaters until pale and mousse like. Keep the beaters running as you pour in the oil.
  7. Stir in the grated apple, then fold in all the other cake ingredients.
  8. Carefully pour the mixture on top of the caramel and apples and bake in the centre of the oven for 60-70 minutes. Or until a skewer comes out clean.
  9. Allow to cool a little and then turn out carefully onto a wire rack.
  10. To make the calvados cream, mix together the mascarpone, calvados and icing sugar and taste. Add more sugar if needed.

Author: Leiths Teachers


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